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Tuesday, January 20, 2015

Nyonya Pineapple Tarts 娘惹黄梨挞~喜气羊羊 2015

This batch of pineapple tarts just for warm up before CNY ^_^. This time I wanted to tried this type of Nyonya pineapple tarts (open tart) which my friend Jane made it long time ago. This Nyonya type is different from my melt in mouth pineapple tart which the tart case tasted slightly crunchy. And this recipe is using margarine instead of butter.

Let's see how to make this tart﻿

I use this plastic cutter. There are two sizes selling in the market. I got the bigger size.﻿

The usual way is roll the dough into thin sheet then use cutter to cut out the tart shape. But I didn't follow this way. I weighted each of the dough and one by one imprint with the mould or cutter.﻿

I use home cooked pineapple filling which i didn't cook till very dry and added less sugar. So the pineapple jam will not turned too dry after baked.﻿

To make this tinny stripes was quite tedious, you may omit this step. As for me, the tart look like pineapple shape with this additional decoration ^_^﻿

1.Mix margarine, salt and flour in a mixing bowl,
use hand to rub the flour and margarine till sandy texture.

2.Add in egg and ice cold water, lightly combine
well ( do not overwork). Cover with cling film, chill dough in the fridge for
30mins.

3.Remove dough from fridge and weight 13g each.
Use a tart cutter, place the small dough on the cutter and press lightly to
seal, then press out the dough from the cutter. Or you may roll the dough into
thin sheet, then use cutter to cut out the shape. Place tart onto baking tray
lined with baking sheet. Repeat the rest till finished. Keep a small portion of
dough for decoration later.

Amanda, if you replace with butter, then it become difference recipe but not Nyonya type which should tasted slightly crunchy. Yes you can replace butter but you might need some adjustment on the other ingredients.

I can see that each piece is painstakingly shaped and moulded, a true labour of love. Really admire the guests who get to taste such pretty homemade pineapple tarts. Thanks for sharing, would keep this recipe bookmarked for sure :)

My tarts look pale even after egg wash. I baked for 25mins. How to have a lovely golden glow like yours? Is the tart suppose to taste like biscuit? I'm not sure how crispy it should be . I checked the bottom while still in oven and the bottom was browning. Appreciate your advice. Cheers, Feebee

Thank you, Sonia for sharing this lovely recipe. I made it for Chinese New Year this year and loved it so much. I also shared the recipe to my sister. Your blog has been a great inspiration to me. I recently started my own food blog. It is www.delishspecials.wordpress.com. You are welcomed to visit my blog. :)

Hi! Was wondering since Chinese New Year is coming if I can order this type of pineapple tart? (The hard crusted/crispy(?)) pineapple kind not the melt in the mouth kind! My dad has been trying to find this type for years and years but everyone don't seem to sell it :/ do pm me the price and etc